Serves : 4
Ingredients :
3 chicken breast fillets (about 450g/1 lb)
1 garlic clove, crushed
2.5 ml/0.5 tsp black peppercorns
1 small onion, halved
1 large cucumber, peeled, seeded and cut into thin strips
salt and ground black pepper
For the Sauce :
45 ml/3 tbsp toasted sesame paste
15 ml/ 1 tbsp light soy sauce
15 ml/1 tbsp wine vinegar
2 spring onions (scallions), finely chopped
2 garlic cloves, crushed
5 x 1 cm/2 x 0.5 inch piece root ginger, peeled and cut into matchsticks
15 ml/ 1 tbsp Sichuan peppercorns, dry friend and crushed
5 ml/1 tsp light brown sugar
For the Oil :
60 ml/4 tbsp groundnut (peanut) oil
5 ml/1 tsp chilli powder
Preparation :
- Place the chicken in a pan, just cover with water, add garlic, peppercorns and onion and bring to the boil. Skim the surface, stir in salt and pepper to taste, then cover the pan. Cook for 25 minutes, or until chicken is cooked through. Drain, reserving the stock.
- Make the sauce by mixing the toasted sesame paste with 45 ml/3 tbsp of chicken stock, saving the rest for soup. Add the soy sauce, vinegar, spring onions, garlic, ginger and crushed peppercorns to the sesame mixture. Stir in sugar to taste.
- Make the chilli oil by gently heating the oil and chilli powder together until foaming. Simmer for 2 minutes, cool, then strain off the red coloured oil and discard sediment.
- Spread out the cucumber strips on a plate. Cut the chicken breasts u=into pieces of about the same size as the cucumber strips and arrange them on top. Pour over the sauce, drizzle on the chilli oil and serve